Recipe Rhubarb Cinnamon Rolls

Enjoy your warm, freshly baked rhubarb cinnamon rolls! They make a perfect breakfast treat or an afternoon snack.

Prep Time: 30 minutes
Bake Time: 30 minutes
Serves: 12 rolls

INGRÉDIENTSFor the Dough

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 1/4 cup unsalted butter
• 2 large eggs

For the Filling

• 1 1/2 cups rhubarb, chopped
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, melted
• For the frosting:
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

PRÉPARATIONPrepare the dough

1. In a small saucepan, heat the milk, water, and butter until the butter melts. Remove from heat and let cool until lukewarm.
2. In a large bowl, combine 2 cups of the flour, sugar, yeast, and salt. Add the milk mixture and eggs. Beat on medium speed until smooth. Stir in enough of the remaining flour to form a soft dough.
3. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.

Make the Filling
In a small bowl, combine the chopped rhubarb, granulated sugar, brown sugar, and cinnamon.
Allot the dough and turn it out onto a floured surface. Roll into a 15 x 10-inch rectangle. Brush with melted butter and sprinkle with the rhubarb mixture.

Shape and Bake the Rolls

1. Starting at the long end, roll the dough tightly. Pinch the seam to seal. Cut into 12 slices and place in a greased 13 x 9-inch baking dish. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350°F (175°C). Bake rolls for 25 to 30 minutes or until golden brown. Cool slightly on a wire rack. In a small bowl, mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls.